Italian Bean Salad with Escarole
Italian Bean Salad with Escarole
From Cooking Light
( On Phase 2, you can use this small amount of honey. On Phase 1, you might want to substitute Splenda, Stevia, or Equal. )
Salad:
2 cups diced tomato
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
12 cups torn escarole
1 1/2 cups thinly sliced fennel bulb (about 1 bulb)
3/4 cup thinly sliced red onion
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup thinly sliced fresh basil
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon fennel seeds
Vinaigrette:
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fennel seeds
1 teaspoon honey
1/8 teaspoon black pepper
To prepare salad, combine first 10 ingredients in a bowl; cover and chill 30 minutes.
To prepare vinaigrette, combine the oil and remaining ingredients in a small bowl, stirring with a whisk. Add to salad; toss well.
Yield: 6 servings (serving size: about 2 1/2 cups)
CALORIES 290 (28% from fat); FAT 9.1g (satfat 1.8g, monofat 4.4g, polyfat 1.9g); PROTEIN 14.4g; CARBOHYDRATE 41.8g; FIBER 5.9g; CHOLESTEROL 3mg; IRON 5.1mg; SODIUM 330mg; CALCIUM 212mg;
Cooking Light, JULY 1999
|
